Happy New Year! Cheers to all of you taking part in Dry January! This wonderful movement, which started about ten years ago with the good folks at Alcohol Change UK, encourages everyone to hit the pause button on alcohol for the month. 

My guy, Wes, tried it out last January and loved it so much that he decided to stick with it—this month marks a whole year for him, alcohol-free!

Now, while I’ve participated in Dry January before and completed an alcohol-free month successfully, this year I’m opting for a “damp” January.

Don’t get me wrong—I truly applaud everyone taking on this challenge. It’s a fantastic reset after a season filled with sweets, rich meals, and endless celebrations. By the time November and December come around, I find myself in a bit of a food and drink frenzy! Let’s just say I’m at that point where my beloved bathrobe is the only piece of clothing that fits right now. 

However, since alcohol is part of my business, I can’t completely step away from it. I’m tasting dozens of wines each week, whipping up and perfecting cocktails for my classes, and carefully pairing wines for special events. It all comes down to moderation, and I really try to embrace that as I reset in January.

For many people, Dry January isn’t just a short-term experiment; it’s a lifestyle shift. Whether you’re abstaining for health reasons or personal choices, I truly believe that having quality non-alcoholic options available—at both the restaurant and at home—is so important.

I’ve tasted and explored over a hundred non-alcoholic options, and I must admit, I’ve been disappointed by many of them. Replicating the taste of spirits can be quite challenging. However, the good news is that more non-alcoholic wines and beers are becoming increasingly palatable! As a Chardonnay lover, I’m still on the search for one that truly delights my palate.  When I’m looking to cut back, I often mix half non-alcoholic Chardonnay with half the regular stuff, and it does the trick for me. 

Sometimes, I believe that the ritual of drinking holds just as much importance as what’s in the glass itself—the way the glass feels in my hand, the comforting sound of ice clinking, and the visual joy of a beautifully garnished drink. Just like my morning coffee ritual sets the tone for my day, enjoying a glass of wine is a lovely way to signal that the workday has come to an end. Perhaps swapping an NA beverage can still provide some of those nuances.

Here’s a peek at some of my favorite non-alcoholic drinks that made the cut for our winter drink menu:

• Corona Non-Alcoholic: Light and refreshing, it tastes just like the original—perfect for sipping alongside shrimp ceviche or tacos!
• Heineken 0.0: This completely alcohol-free option is a throwback for me. Always my beer of choice – while nothing beats an ice-cold Heineken on draft at the Schiphol Airport in Amsterdam, this will definitely satisfy your Heineken cravings. Just a heads-up: if you’re not a fan of Heineken, this might not be for you, as it carries that flavor profile some call “skunky.”
• Lagunitas Hoppy Refresher: This is one of my favorites! With zero alcohol, zero calories, and zero carbs, it’s a vibrant hop water that’s refreshingly crisp, almost like a herbal tea.
• Sea Glass Alcohol-Removed Sauvignon Blanc: Hailing from California’s Central Coast, with bright aromas of fresh citrus and ripe melon, this light-bodied Sauvignon Blanc is a lovely alternative and serves as a good base for some of our spirit-free cocktails.
• Tanqueray 0.0: This alcohol-free gin is one of the few spirits I’ve found quite palatable—though I’m unsure if it’s available in the U.S. yet since I brought it back from a Canada trip. In my opinion, the spirits still have some catching up to do.

At the restaurant, we love using Monin syrups—founded in France in 1912, this family-owned business has remained true to its roots through the generations. I was first introduced to these syrups as a teenager during a summer stayed with family in France. There was no soda in sight, so my aunt would mix some Perrier with a splash of flavored Monin syrup. I prefer my drinks on the less sweet side, so this fruity touch was a delightful surprise to my teenage palette, and I’ve loved them ever since.

I usually keep a dozen or so flavors stocked for both mocktails and original cocktails. The cucumber ginger soda, made with Monin’s cucumber syrup, has been a favorite on our menu for over a decade. These syrups might cost a bit more, but with pure cane sugar and natural ingredients, a little goes a long way.

Whether you’re diving into Dry January or simply searching for some delightful booze-free alternatives, I’ve included a couple of my favorite recipes below. And next time you stop by, be sure to check out our NA drink menu!

Victoria’s Cucumber Shrub

Ingredients:

6 oz Cucumber Monin

2 oz. Rice Vinegar

1 oz. Ginger Juice (from the jar of sushi ginger)

1 oz. Lemon Juice 

Victoria’s Cucumber Ginger Soda

Ingredients: 

2 oz. Cucumber Shrub

1 Generous Pinch Jarred Pickled Ginger 

2 Tablespoons chopped cucumber 

Directions; Muddle ingredients in a Pint glass, pack with ice and top with soda or sparkling water

Garnish with lemon or cucumber slice

To make it a cocktail add 1 ½ ounce gin, vodka, or tequila 

Victoria’s Kir-Free Spritzer

This month, I’m excited to use blackberry syrup to craft my riff on a Kir Royal.  The original drink calls for Chambord and Champagne.

Ingredients: 

5 oz NA or Low Alcohol  Dry White Wine Wine or Champagne

1 oz. Monin Blackberry Syrup-

1 oz. Fresh squeezed Lemon Juice

Sparkling Water/Club Soda/or Sprite

Lemon/Blackberries/Mint for Garnish

Directions: Add wine, Monin Syrup, & Lemon Juice to a large wine glass or brandy snifter. Stir gently to combine, pack with Ice and top with sparkling water/soda/ or sprite

Garnish 

Victoria’s Rosemary Honey Syrup

Ingredients 

½  cup Honey

½  cup Water

2 sprigs of fresh Rosemary

Directions: 

Add all ingredients to a small pot and heat on stove stirring until well combined and first bubbles appear, let cool- strain and bottle. Keeps in fridge for up to a month 

Victoria’s Rosemary Grapefruit Mocktail 

Ingredients

1 oz Monin Ruby Red Grapefruit Syrup 

1 oz Honey Rosemary Syrup

1 oz Fresh Lime Juice

4 oz. Ruby Red Grapefruit Juice

Fresca, LaCroix or other grapefruit soda 

Rosemary Sprig and Grapefruit Slice for Garnish

Directions-

Add first 4 ingredients to a pint glass, stir, add ice and top with soda

garnish as desired 

To make it a cocktail- Add 1 ½ ounce tequila, vodka, or Gin 

Whether your January is  Dry, Damp, or Pouring  these recipes are sure to inspire – 

Cheers,

Victoria